The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

80g caster sugar

2 tbsp cider vinegar

large handful (about 50g) raisins or sultanas

Method

Top and tail the pears, then peel. Quarter and cut out the cores, then chop into small chunks.

In a medium pan, sauté the shallot, ginger and garlic in the oil for about 3 mins, then crush in the saffron and cook for 1 min. Tip in the sugar and cook on a medium heat until it begins to caramelise lightly (give the pan a good shake and stir if it starts to clump). Deglaze by stirring in the vinegar and cook for a min until absorbed.

Stir in about 100ml cold water and bring to the boil. Add the pears and dried fruit with a little seasoning and stir gently. Cook on a medium heat for 3-5 mins until soft (length of cooking will depend on the ripeness of the pears). Remove and cool. Will keep in the fridge for 3 days.

Comments, questions and tips

Had a load of leftover duck from Christmas and this was a perfect way to use it up. I just was not able to marinade the meat as suggested. It still came out really well, I just added some garlic and extra herbs to the sausage meat as well as some dried cranberries and pistachios as suggested by another user.
I halved the meat volumes and cooked in a smaller tin for 40 mins at 170C in a fan oven which seemed to be just right.
Will definitely make this again as it is a fantastic way to use up any leftover meat.

reallygoodfood

2nd Jul, 2008

5.05

Made this numerous times so easy ans so full of flavour.
its great with chicken liver pate and have served it alongside a good varied cheese board too.

christine4

14th Dec, 2015

Would this go with ham hock terrine or can you suggest an alternative that is ready immediately and not too spicy for older relatives!!

goodfoodteam

18th Dec, 2015

Yes we think they will go very well together.

hayleysmart

15th Sep, 2013

How long can you store this for?

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